Pumpkin Muffins Recipe
These irresistible Pumpkin Muffins are velvety and moist, with just the right amount of sweet and spice. They can be easily customized and are packed with nutritional benefits, making them a delightful autumn treat.
How to Make the Best Pumpkin Muffins
When fall arrives, there’s nothing quite like the aroma of freshly baked pumpkin muffins filling your kitchen. These pumpkin muffins strike the perfect balance between sweet and spice, with warm notes of cinnamon, ginger, and cloves complementing the natural sweetness of real pumpkin puree and pure maple syrup.
What makes this recipe special is its versatility. You can enjoy them as-is for a lighter treat, or fold in chocolate chunks for an indulgent twist that takes them to the next level. The addition of orange zest adds a subtle brightness that elevates the flavor profile beyond your typical pumpkin spice fare.
These muffins come together quickly and bake up beautifully moist every time. They’re perfect for weekend brunch, an afternoon snack with coffee, or even as a thoughtful homemade gift during the holiday season. Best of all, they freeze wonderfully—just pop one in the microwave for a warm treat whenever the craving strikes.
Pumpkin Muffins
These irresistible Pumpkin Muffins are velvety and moist, with just the right amount of sweet and spice. They can be easily customized and are packed with nutritional benefits, making them a delightful autumn treat.
Ingredients
Dry Ingredients
Wet Ingredients
Optional Add-ins
Instructions
Prepare
- Preheat the oven to 350F degrees. Oil a muffin pan.
- In a large bowl mix together the dry ingredients: flour, baking soda, salt, cinnamon, ginger and cloves.
Mix and Bake
- In a separate bowl whisk eggs until smooth, add pumpkin puree, olive oil, brown sugar, maple syrup, vanilla and orange zest.
- Add wet ingredients to the dry ingredients along with chocolate chunks. Fold in until just combined, do not over mix.
- Scoop the mixture into an oiled muffin tin, fill mostly to the top. Sprinkle pumpkin seeds on top if desired.
- Bake for 20-25 minutes until the internal temperature is 205F, or test by poking a toothpick in the center; it should come out clean. The muffins should spring back when touched. Let muffins cool in the tin for about 5 minutes before popping them out and cooling on a wire rack.
Notes
- Feel free to use a gluten-free flour blend in place of all-purpose flour.
- For a vegan version, substitute 2 flax eggs plus 1/2 teaspoon baking powder for the eggs.
- Coconut sugar can be used in place of brown sugar for a different flavor profile.
- You can use avocado oil or melted coconut oil instead of olive oil.
